Passatelli

Passatelli in meat broth.

A recipe from the tradition of the Tosco-Romagnolo Apennines.

Ingredients:

• 120 grams Breadcrumbs
• 120 grams grated Pamigiano
• 3 eggs
• 1/2 lemon zest
• Nutmeg at will
• Pinch of salt

Method:

Beat 3 eggs in a bowl with a pinch of salt.

Mix the breadcrumbs, Parmesan, lemon zest and nutmeg.

Add the eggs and mix with your hands.

Wrap the dough with film and let it rest for at least two hours to make it more elastic.

After this time, press the dough  a on potato press and  cut the strings in 5 – 6 cm pieces.

Leave them to rest on a dry place.

Cook the Passatelli on a tasty hot broth.

Enjoy it!